Pumpkin soup – Mayo Clinic

By Mayo Clinic Staff

Dietitian’s idea:

You can make your very own pumpkin puree by roasting a modest pie pumpkin and processing the flesh in a blender or food processor.

Range of servings

Serves four

  1. Healthy carb
  2. Small Sodium
  3. Small Fats


  1. three/four cup h2o, divided
  2. 1 modest onion, chopped
  3. 1 can (fifteen ounces) pumpkin puree
  4. 2 cups unsalted vegetable broth
  5. 1/2 teaspoon floor cinnamon
  6. 1/four teaspoon floor nutmeg
  7. 1 cup fats-absolutely free milk
  8. 1/eight teaspoon black pepper
  9. 1 green onion best, chopped


In a huge saucepan, heat 1/four cup h2o around medium heat. Add onion and cook dinner right until tender, about three minutes. Never enable the onion dry out.

Add remaining h2o, pumpkin, broth, cinnamon and nutmeg. Carry to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook dinner right until scorching. Never boil.

Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Provide promptly.

Dietary examination per serving

Serving size: 1 cup

  • Overall carbohydrate 13 g
  • Nutritional fiber four g
  • Sodium fifty eight mg
  • Saturated fats Trace
  • Overall fats 1 g
  • Trans fats g
  • Cholesterol 1 g
  • Energy 75
  • Protein three g
  • Monounsaturated fats 1 g
  • Overall sugars seven g
  • Included sugars g